Subj : BH&G 3274
To   : All
From : Dave Drum
Date : Sat Jul 10 2021 10:08:26

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chile-Lime Tilapia w/Corn Saute
 Categories: Seafood, Citrus, Chilies, Vegetables, Herbs
      Yield: 4 Servings
 
      4    (4 oz ea) skinless white
           - firm-fleshed fish filets,
           - such as tilapia, catfish,
           - sole, flounder, or cod
      1 tb Lime juice
  1 1/2 ts Ground ancho chile pepper
           +=OR=+
  1 1/2 ts Chili spice mix
    1/4 ts Salt
      1 tb Oil
  2 2/3 c  Whole kernel roasted or
           - regular corn; thawed
    1/4 c  Fine chopped red onion
      2 ts Fine chopped, seeded, fresh
           - jalapeno chile
      2 cl Garlic; minced
      1 tb Snipped fresh cilantro
           Lime wedges and/or
           - additional jalapeno slices
           - (opt)
 
  Thaw fish, if frozen.
  
  Rinse fish; pat dry. Measure thickness of fish. In a bowl
  stir together lime juice, ancho chile pepper, and salt.
  Brush lime mixture evenly over both sides of fish
  fillets.
  
  In an extra-large nonstick skillet heat 2 tsp. of the oil
  over medium-high heat. Add fish; cook 4 to 6 minutes per
  1/2" thickness or until fish flakes easily, turning
  once. Remove fish from skillet. Cover and keep warm.
  
  In the same skillet heat the remaining 1 tsp. oil. Add
  the next four ingredients (through garlic); cook about 2
  minutes or until vegetables are heated and are just
  starting to soften, stirring occasionally. Remove from
  heat.
  
  Divide corn mixture among plates. Top with fish and
  sprinkle with cilantro. If desired, serve with lime
  wedges and/or additional jalapeno slices.
  
  Makes: 4 servings
  
  Better Homes & Gardens | August 2015
  
  MM Format by Dave Drum - 25 August 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I can't remember the last time I had a problem with my memory.

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